Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: hppzz on May 26, 2015, 12:47:32 PM
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1st, thanks to all in this forum, been lurking since getting the pbc. I'm a bbq noob and my first brisket was just ok...but after reading 'franklin bbq a meat smoking manifesto', I decided to try it again with his tips. Just did a prime brisket from costco and wanted to share some thoughts from the book and how I used it in the cook.
1. slather was simply touch of water to keep the brisket tacky. Water based slather won't inhibit bark formation and smoke adsorption that oil based might.
2. 275 is his preferred temp. This is where really knowing your PBC is key. I use maverick Moniter temps and Knowing how to lower and increase temp by adjusting vents and lid I was able to keep the temps pretty consistent. Normally for chicken and ribs, I just set it and forget it, but for this I monitored it a bit more.
3. Smoke. Increased smoke by adding chunks of post oak buried in the briquettes and also made a smokebomb with the smaller pieces of oak.
4. Cook thru the stall and wrap when bark is satisfactory. I would say this is the most important thing i did different from my first cook where I wrapped at 166 and bark was underdeveloped. I cooked it past the stall to 180 and bark was deep mahogany in first photo.
5. Wrap with butcher paper. Permeable so Allows for smoke to enter. I actually used parchment. No liquid.
I pulled at 203 (second photo after 1 hr rest) his default temp, but also checked by feel which he goes more into in the book.
Overall really happy with how the brisket turned out and how the PBC performed to recreate the Franklin style brisket. Overall cook time was 7 hours and I used the grate, fat side up. Keep cooking and knowing how your PBC behaves is really key.
Thanks to all for a successful cook! Btw, if you never had smoked corn on the cob , do it with your next PB cook!!
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Well thats it.... :P I'm going for lunch now!
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Looks great!
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Oh boy! That looks good - welcome from Minnesota. Please keep posting!
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First off let me welcome you to the best cooking forum on the internet! If you get the chance pop on over to the new
member section and introduce yourself so everyone can welcome you! Brisket looks fantastic and thanks for the
step by step instructions. Bookmarked!
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Wow! Another mention of the Costco prime brisket.......I'm sensing a Minnesota government conspiracy to not let us have the good stuff.
Great post. How was the moisture?
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I'm sensing a Minnesota government conspiracy to not let us have the good stuff.
There's a shock!
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I'm sensing a Minnesota government conspiracy to not let us have the good stuff.
There's a shock!
That's what happens Pappy when you vote in a Wrestler as Gov. Dang I watched that all the time growing up ???
Jesse "The Body" Ventura - YouTube
Video for Jesse the Body Ventura▶ 2:19
www.youtube.com/watch?v=iHAQvZCQcXU
Apr 22, 2008 - Uploaded by Adorible Adrian
One of "The Body's" first interviews after arriving in the WW
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Wow! Another mention of the Costco prime brisket.......I'm sensing a Minnesota government conspiracy to not let us have the good stuff.
Great post. How was the moisture?
Tender and moist, it was def great. Costco prime brisket was only $3.60. Restaurant depot superior angus beef and choice are about the same.
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Looks great!
Oh boy! That looks good - welcome from Minnesota. Please keep posting!
First off let me welcome you to the best cooking forum on the internet! If you get the chance pop on over to the new
member section and introduce yourself so everyone can welcome you! Brisket looks fantastic and thanks for the
step by step instructions. Bookmarked!
Thank you all!
Sent from my iPhone using Tapatalk
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Great looking brisket. Did you do the salt and pepper mixture Mr. Franklin uses??
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Great looking brisket. Did you do the salt and pepper mixture Mr. Franklin uses??
Yes. Equal parts kosher salt and pepper, placed into an empty spice shaker applied from at about 1 ft above the brisket for even distribution
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Welcome!
Very nice cook! Looks like a mighty fine brisket! :P
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I'm sensing a Minnesota government conspiracy to not let us have the good stuff.
There's a shock!
That's what happens Pappy when you vote in a Wrestler as Gov. Dang I watched that all the time growing up ???
Jesse "The Body" Ventura - YouTube
Video for Jesse the Body Ventura▶ 2:19
www.youtube.com/watch?v=iHAQvZCQcXU
Apr 22, 2008 - Uploaded by Adorible Adrian
One of "The Body's" first interviews after arriving in the WW
Aaahahahaha! Thanks CDN for that trip down memory lane...Mean Gene!!!
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Nice lookin brisket HPPZZ! Just did another prime myself this weekend. I use 3 parts pepper to 1 part salt and 1 part granulated garlic. I'm afraid of over salting it. Maybe I will give your 1 to 1 a shot next time.
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Nice work on the brisket, looking good.
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Great looking brisket!
Job well done!
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That brisket looks delicious.
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Nice lookin brisket HPPZZ! Just did another prime myself this weekend. I use 3 parts pepper to 1 part salt and 1 part granulated garlic. I'm afraid of over salting it. Maybe I will give your 1 to 1 a shot next time.
This is Franklin bbq' s ratio and rub. I'm sure you already do, but make sure it's kosher salt
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Looks perfect. That's very similar to what I did and posted about recently. Good job! I'm loving the Franklin book as well. I keep telling my wife that for a book with only like 6 recipes, I have learned so much and enjoyed reading it even more.
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Welcome ....I would mind a piece of that between a couple pieces of bread. Did you have any problem keeping your temp up ?
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Looks perfect. That's very similar to what I did and posted about recently. Good job! I'm loving the Franklin book as well. I keep telling my wife that for a book with only like 6 recipes, I have learned so much and enjoyed reading it even more.
Yes, thanks to your post I also used the grate and parchment! Previously hung it and used foil-- but again I think the best advice Franklin gives is to push thru the stall and wrap when bark is to your liking. Many recipes automatically tell you to wrap at 150-166 or what have you.
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Welcome ....I would mind a piece of that between a couple pieces of bread. Did you have any problem keeping your temp up ?
My pbc runs about 250 so I had to crack the lid during most of the cook to get it up to 275ish and upwards to 300ish so I would close the lid when I saw that on my maverick
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Looks perfect. That's very similar to what I did and posted about recently. Good job! I'm loving the Franklin book as well. I keep telling my wife that for a book with only like 6 recipes, I have learned so much and enjoyed reading it even more.
Yes, thanks to your post I also used the grate and parchment! Previously hung it and used foil-- but again I think the best advice Franklin gives is to push thru the stall and wrap when bark is to your liking. Many recipes automatically tell you to wrap at 150-166 or what have you.
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That's cooking!
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A brisket I wish I had done!!! Looks good!!! Don